I’ve always been a fan of soup. I have generations of German Homesteading Mothers to thank for the ability to whip up a soup with a few ingredients. Boychild has an upset tummy and of course, home-made chicken noodle soup beats all others, but with my Honey in the city getting groceries and the refrigerator exposing it’s shelves unashamedly, Cream of Corn Squash Soup is today’s “Happy Tummy Special”!
Cream of Corn Squash Soup
3-5 stalks of celery, chopped fine
2 c. water
1 tsp sea salt or Herbamare Original (Natural sea salt infused with organic fresh herbs and vegetables)
1 squash, frozen/thawed or fresh
3 Tbsp green onion, chopped fine
1-2 1/2 c. corn, frozen or canned, drained
Steam celery in water and sea salt or Herbamare until lightly cooked. Add frozen/thawed or fresh cubed squash and chives. Add enough water to lightly cook the squash but not make a really watery soup. Once the squash is lightly cooked, pour the soup into a blender (I use my vitamix) and add 2 1/2 c. corn and blend until smooth. Return the soup to the pot and add the remaining corn for texture. Season to taste, top with chives and serve warm.
“Ohhh, Mama that is amazing soup! You’d never know that there is squash in it!”, a happy tender tummy is all this Mama needs today.